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Grilled Corn & Ricotta DipGrilled Corn & Ricotta Dip
Grilled Corn & Ricotta Dip
Grilled Corn & Ricotta Dip
Everyone loves a good dip; This one includes grilled corn whirled up with cream, ricotta and thyme — and then scattered with Parm and baked ’til it’s bubbling hot and golden. It gets a handful of corn kernels, scallions and chives at the end, and it’s ready to go. Pair with toasty slices of baguette and a glass of sparkling wine.
Recipe source: Saveur
Recipe source: Saveur
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Grilled Corn & Ricotta Dip
Grilled Corn & Ricotta Dip
Prep Time15 Minutes
Servings6
Cook Time120 Minutes
Ingredients
6 ears of corn, shucked
1 ½ cups heavy cream
1 ½ cups ricotta
2 tablespoons all-purpose flour
2 tablespoons thyme, finely chopped
½ cup Parmesan, finely grated
2 tablespoons unsalted butter, diced
Chives, finely chopped, for garnish
Scallions, finely chopped, for garnish
Kosher salt
Freshly ground black pepper
Directions
  1. Heat the oven to 325° F.
  2. Heat a grill pan over high and cook the corn until charred on all sides, 15 minutes.
  3. Cut the kernels from the cob, and purée two-thirds of the kernels in a food processor with the cream, ricotta, flour, and thyme. Season with salt and pepper and stir in remaining kernels.
  4. Scrape the dip into an 8-inch baking dish, sprinkle with parmesan and dot with butter. Bake until bubbly, about 1 ½ hours.
  5. Garnish with chives and scallions to serve.
15 minutes
Prep Time
120 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
6 ears of corn, shucked
L&B Fresh Trimmed Sweet Corn
L&B Fresh Trimmed Sweet Corn, 4 Each
Huge Deal
$4.99 was $6.99$1.25 each
1 ½ cups heavy cream
Organic Valley Organic Heavy Whipping Cream
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
1 ½ cups ricotta
Crystal Farms Whole Milk Ricotta Cheese
Crystal Farms Whole Milk Ricotta Cheese, 15 Ounce
$3.99$0.27/oz
2 tablespoons all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.79$1.16/lb
2 tablespoons thyme, finely chopped
L&B Fresh Thyme
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
½ cup Parmesan, finely grated
L&B Parmigiano-Reggiano Cheese
L&B Parmigiano-Reggiano Cheese, 1 Pound
20% Off Deli Specialty Cheese
$19.99/lb was $24.99/lb$19.99/lb
2 tablespoons unsalted butter, diced
Minnesota Creamery Unsalted Butter
Minnesota Creamery Unsalted Butter, 1 Pound
$4.89$4.89/lb
Chives, finely chopped, for garnish
L&B Fresh Chives
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
Scallions, finely chopped, for garnish
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49
Kosher salt
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
Freshly ground black pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz

Directions

  1. Heat the oven to 325° F.
  2. Heat a grill pan over high and cook the corn until charred on all sides, 15 minutes.
  3. Cut the kernels from the cob, and purée two-thirds of the kernels in a food processor with the cream, ricotta, flour, and thyme. Season with salt and pepper and stir in remaining kernels.
  4. Scrape the dip into an 8-inch baking dish, sprinkle with parmesan and dot with butter. Bake until bubbly, about 1 ½ hours.
  5. Garnish with chives and scallions to serve.